@jakedduck1 We need to tag @parus for help! What do you have, just a pot, or pressure cooker, or instant pot, or slow cooker? I ma not much for beans and such as they are not allowed on my renal diet. Mr. Google could be your good friend in this situation.
Ginger

@jakeduck

Hi,
I use lentils frequently...first rinse them. For me I usually do the 3 to 1 amount. Cook 1 cup of lentils in 3 cups of boiling water maybe 15 to 20 minutes. Color of lentil doesn’t matter. I wouldn’t use the whole amount you have...you’ll get tired of them.
You have the perfect combo with ground meat and canned tomatoes. Brown your beef, add any seasoning you like..add onions or garlic along with the browning if you like..add the tomatoes...when that tastes good to you you can add the cooked lentils.
A nice healthy mush...kind of like a stew. You can brown any vegetable to go along with the “stew”

If you want to cook the entire amount...just save some for other dishes. You can store cooked lentils for about a week or freeze them (I have never frozen any). You can add them to soup that you have cooked from scratch.....hmmmm. Or tossed in a salad.

Very versatile

FL Mary

Lentils expand like crazy so I would not use the whole pound at once, Here is a simple NY times recipe for 4 that only uses a cup -- one of my favorites. You can always add some kind of meat to it but it is very flavorful on its own. All lentils cook like pasta - the idea is to simmer until soft and that usually takes about 20 - 30 minutes. You can either puree or leave whole - have it really soupy or thick like stewy, entirely up to you. Flavoring comes from onions, carrots, garlic, fresh or canned tomatoes and spices like curry powder, cumin or even chili powder and a dash of turmeric if you have it. Here's the recipe. https://cooking.nytimes.com/recipes/1016062-red-lentil-soup-with-lemon